Salmon with Lemon Butter Sauce

Salmon

Gibsons Salmon
Gibsons Seafood Seasoning 
Corn oil, grape seed oil or avocado oil as these react more favorably with higher temperatures

Lemon Butter Sauce (Makes Approximately 2 Cups)

2 tsp Olive Oil
1 tbs shallots (chopped)
¼ Cup white wine
¼ Cup heavy cream
½ lb unsalted butter (cut into cubes)
1  Lemon (juice)
1 tsp kosher salt

Salmon

1. Preheat oven to 450’F’ ( 425’F with fan on high setting if using convection oven)

2. Brush Salmon filet with oil (corn oil, grape seed oil or avocado oil as these react more favorably with higher temperatures) and season with Gibsons Seafood Salt

3. Brush a baking rack or the base of an oven proof pan with oil (a rack is preferable as this will encourage more even cooking)

4. Cook for 10 minutes and then check the internal temperature with a meat thermometer

• • Rare- 110’F
  • Medium Rare 115’F-120’F
  • Medium- 125’F-130’F
  • Medium Well- 145’F- 150’F
  • Well Done- 160’F-165’F

5. Once cooked to desired temperature remove from the oven and allow to rest for 1-2 minutes before gently plating using a metal offset spatula (do not use tongs)

Lemon Butter Sauce

1. In a stainless steel saucepan, add oil and place over medium heat

2. Once warm, add the shallots and salt and allow to sweat for 1 minute while stirring frequently DO NOT BROWN

3. Add white wine and allow to reduce to almost dry (au sec)

4. Add the cream and reduce by half

5. Whisk in the cold butter cubes piece by piece over medium low heat

6. Once completely melted, immediately remove from heat

7. Add lemon juice and strain through a fine mesh strainer

8. Do not continue to cook, ideally serve immediately

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